Wednesday, September 15, 2010

Chicken PartII Stock

If you have on your menu plan a whole chicken, plan to make stock.
When"I Plan" to make stock I keep a stock /scrap bowl in the fridge and add to it all week. Here is a list of some of what can go into a good stock.Your stock bowl should be separate from your compost bowl, although"scraps" such as veggie ends and peels add great taste to stock, you do not want garbage in or you will get garbage out.This time of year lots of root veggies and corn on the cob or corn husk add nice flavor.
body from roasting chickens (3-5lb)
large yellow onions, unpeeled and quartered
carrots/ parsnips or peel
stalks celery with leaves
sprigs fresh parsley
sprigs fresh thyme
sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens bones, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months
This stock is great for boiling any past, making rice,stir fry..

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